Instant Pot thread - Page 35

PeterT · 02-11-2019, 05:54 PM

Tried making egg salad sandwiches by mashing two egg bites with some mayonnaise. Enjoyed it

KyBunnies · 02-19-2019, 02:14 PM

I bought a Big Boss electric pressure cooker or Instant Pot as it is being called. I am not new the pressure cooking just new to electric pressure cooking. I guess there is a difference but I do not know.

I have not used this yet since the recipes that came with it were not something I was interested in. I would like to make meat loaf in it tonight but was wondering if anyone has one or any suggestions about doing this.

Thanks a bunch and please share your recipe or how you have done this.

badgoodDeb · 02-19-2019, 02:55 PM

No, "Instant Pot" is a particular brand name. Yours is not called that, if it doesn't say that on it.

That said, you are welcome to follow any recipes that you find will work!

KyBunnies · 02-19-2019, 03:00 PM

Quote:

Originally Posted by badgoodDeb

No, "Instant Pot" is a particular brand name. Yours is not called that, if it doesn't say that on it.

That said, you are welcome to follow any recipes that you find will work!

Yes Instant Pot is the Brand but they are ALL an instant pot!

ApK · 02-19-2019, 03:36 PM

Quote:

Originally Posted by KyBunnies

Yes Instant Pot is the Brand but they are ALL an instant pot!

No they really aren't, neither upper nor lower case i. Even the Instant Pot isn't really instant.
And while I know nothing of the Big Boss, from some of the feedback we've heard of some other brands, the Instant Pot folks have good reason to want to protect their brand and not be associated with some of the copy-cats.

I've never used a stove top pressure cooker, so I don't know all the differences, but I do understand that electric pressure cookers use lower pressure than stove top ones, which alters recipes.

And don't forget that the IPs, and your Big Boss, too I believe, are multi-cookers, not just pressure cookers.

ApK

p.s. Last night's dinner was chicken Pad See Ew. Nothing to do with the IP, but I'm getting pretty good at making it, so I wanted to tell folks. :-)

PeterT · 02-19-2019, 06:21 PM

When we tried meatloaf we used this recipe

CLASSIC MEAT LOAF

This meat loaf cooks in a cake pan that fits snugly in the Instant Pot. You can make it up to 10 hours before you're ready to eat, leaving it on the Keep Warm setting. Just before serving, pop the meat loaf under the broiler to warm the sweet and tangy glaze.
SERVES 4

1 pound lean ground beef (90 percent lean)
¾ cup dried bread crumbs
1 small yellow onion, finely chopped
1 large egg
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 cup water
GLAZE
¼ cup ketchup
2 tablespoons brown sugar
1 teaspoon Dijon mustard
*
Lightly grease a 7-inch cake pan with olive oil or nonstick cooking spray. In a bowl, combine the beef, bread crumbs, onion, egg, Worcestershire sauce, mustard, salt, and pepper and mix well with your hands until all of the ingredients are evenly distributed. Transfer the meat mixture to the prepared pan, shaping it into an even layer. Cover the pan tightly with aluminum foil.
Fold a 20-inch-long sheet of aluminum foil in half lengthwise twice to create a 3-inch-wide strip. Center it underneath the pan to act as a sling for lifting the pan in and out of the Instant Pot. Pour 1 cup water into the pot and add the trivet.
Holding the ends of the foil sling, lift the cake pan and lower it into the pot. Fold over the ends of the sling so they fit inside the pot. Secure the lid and set the Pressure Release to Sealing. Select the Manual setting and set the cooking time for 20 minutes at high pressure. Perform a quick release by moving the Pressure Release to Venting.
While the pressure is releasing, make the glaze. In a small bowl, stir together the ketchup, sugar, and mustard, mixing well.
Open the pot and, wearing heat-resistant mitts, grasp the ends of the foil sling and lift the meat loaf out of the Instant Pot. Remove the foil covering the pan, then brush the glaze on top of the meat loaf.
Broil the meat loaf in a toaster oven (or a conventional oven) for a few minutes, just until the glaze becomes bubbly and browned. Cut into slices to serve.

badgoodDeb · 02-19-2019, 07:12 PM

Saving recipe into my folder, for future use!

silverraven · 03-25-2019, 04:01 PM

So, I took the plunge and bought an Instant Pot Dui60 Plus. I have made a batch of yogurt in it which turned out very well. But, I would like to make a specific yogurt that actually need a lower incubation temperature. Does anyone know what the incubation temperature for the LOW setting is? I keep seeing the Normal is 105-110, but cannot find the low temperature anywhere.
Thanks!
S

ApK · 03-25-2019, 04:38 PM

Quote:

Originally Posted by silverraven

So, I took the plunge and bought an Instant Pot Dui60 Plus. I have made a batch of yogurt in it which turned out very well. But, I would like to make a specific yogurt that actually need a lower incubation temperature. Does anyone know what the incubation temperature for the LOW setting is? I keep seeing the Normal is 105-110, but cannot find the low temperature anywhere.
Thanks!
S

My research suggests that low is about 85 deg F. (30 deg C).

I base this on the fact that the low yogurt setting is for Jiu Niang, and most recipes I see for Jiu Niang say to ferment at around that temp.

You can, of course, contact Instant Pot. They have good customer service in my experience. Or set it to low for a while, then open it and quickly check the temp inside with an instant read thermometer.....

Hitch · 03-25-2019, 04:41 PM

That reminds me--@Peter, did you find a good faux-sous vide Egg Bites recipe?

Hitch

ApK · 03-25-2019, 04:43 PM

I made of batch of egg bites the other day. I kind of improvised the recipe, based on a few I found online, and they came out kind of rubbery. Not inedible, but with a less-then-appealing mouth feel. I don't think I used enough cheese....and also I probably made a poor cheese choice.....I used packaged Swiss.....

Anyone have any proven egg bite recipes?

[Edit: Ha! Cross-posted with Hitch, GMTA!)

Hitch · 03-25-2019, 04:59 PM

Quote:

Originally Posted by ApK

I made of batch of egg bites the other day. I kind of improvised the recipe, based on a few I found online, and they came out kind of rubbery. Not inedible, but with a less-then-appealing mouth feel. I don't think I used enough cheese....and also I probably made a poor cheese choice.....I used packaged Swiss.....

Anyone have any proven egg bite recipes?

[Edit: Ha! Cross-posted with Hitch, GMTA!)

Did anyone have the chance to try that one I posted? (this one: https://www.platingsandpairings.com/...bucks-copycat/ ) I didn't have cottage cheese until yesterday, so I haven't yet. ApK, did your recipe have cottage cheese? I'm wondering if that achieves that lighter mouth feel you're thinking about?

(Indeed, that's hilarious that we were both talking about it at the same time.)

Hitch

ApK · 03-25-2019, 05:05 PM

I didn't have cottage cheese at the time, and I knew that would turn my wife off since she hates cotaage cheese. One of the recipes called for Gruyere, which I also didn't have. So mine was all Swiss (and not even good Emmentaller, just deli Swiss), and probably not enough of it.

I got some cottage cheese....but I ate it all for breakfast....so I need to get more and try your recipe.

ApK · 03-25-2019, 05:09 PM

Oh...and has anyone tried a sweet custard in these egg bite trays in the IP? I was considering just blending eggs with some cream, sugar and vanilla and cooking it like the egg bites.

Hitch · 03-25-2019, 05:11 PM

Quote:

Originally Posted by ApK

I didn't have cottage cheese at the time, and I knew that would turn my wife off since she hates cotaage cheese. One of the recipes called for Gruyere, which I also didn't have. So mine was all Swiss, and probably not enough of it.

I got some cottage cheese....but I ate it all for breakfast....so I need to get more and try your recipe.

(Will she know that the cottage cheese is in there, if you blend it???? I have a spouse like that, he thinks he hates this and that, and I feed it to him all the time, like cabbage. I make these Eastern European meat patties, called something-or-other, that are basically meat, shredded cabbage, onions and some bread crumbs, and he LOVES those. Or meatloaves, with uber-finely shredded carrots and broccoli--yes, broccoli. He snarfs 'em. I do the same thing with cottage cheese--curds, meet blender. Works a treat.)

I would try that. Seriously, and see if she notices.

I'm dying to hear your report. If I get a few minutes this week, I'm going to try it too...need to decide which recipe of hers (the blogger) that I want to try. I have some Emmenthaler (yum) which seems overkill for this, but..hey, y'know, a recipe is only as good as its ingredients (and the cook making it...).

Hitch
(Stealth-feeder extraordinaire)

03-25-2019, 04:01 PM	#518
silverraven Guru Posts: 970 Karma: 3438612 Join Date: Oct 2009 Device: Kindle Voyage, Kindle 4NTB x 4	Took the Plunge So, I took the plunge and bought an Instant Pot Dui60 Plus. I have made a batch of yogurt in it which turned out very well. But, I would like to make a specific yogurt that actually need a lower incubation temperature. Does anyone know what the incubation temperature for the LOW setting is? I keep seeing the Normal is 105-110, but cannot find the low temperature anywhere. Thanks! S

03-25-2019, 04:43 PM	#521
ApK Award-Winning Participant Posts: 7,389 Karma: 68329346 Join Date: Feb 2010 Location: NJ, USA Device: Kindle	I made of batch of egg bites the other day. I kind of improvised the recipe, based on a few I found online, and they came out kind of rubbery. Not inedible, but with a less-then-appealing mouth feel. I don't think I used enough cheese....and also I probably made a poor cheese choice.....I used packaged Swiss..... Anyone have any proven egg bite recipes? [Edit: Ha! Cross-posted with Hitch, GMTA!) Last edited by ApK; 03-25-2019 at 04:45 PM.

03-25-2019, 05:05 PM	#523
ApK Award-Winning Participant Posts: 7,389 Karma: 68329346 Join Date: Feb 2010 Location: NJ, USA Device: Kindle	I didn't have cottage cheese at the time, and I knew that would turn my wife off since she hates cotaage cheese. One of the recipes called for Gruyere, which I also didn't have. So mine was all Swiss (and not even good Emmentaller, just deli Swiss), and probably not enough of it. I got some cottage cheese....but I ate it all for breakfast....so I need to get more and try your recipe. Last edited by ApK; 03-25-2019 at 05:08 PM.

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02-11-2019, 05:54 PM	#511
PeterT Grand Sorcerer Posts: 13,545 Karma: 79436716 Join Date: Nov 2007 Location: Toronto Device: Libra H2O, Libra Colour	Tried making egg salad sandwiches by mashing two egg bites with some mayonnaise. Enjoyed it

02-19-2019, 02:14 PM	#512
KyBunnies Book & Bunny Crazy Posts: 1,291 Karma: 6468095 Join Date: Aug 2013 Location: USA Device: K3 (x2), Fire HD 7-inch (x2), Fire HDX 8.9, Acer Android Tablet	I bought a Big Boss electric pressure cooker or Instant Pot as it is being called. I am not new the pressure cooking just new to electric pressure cooking. I guess there is a difference but I do not know. I have not used this yet since the recipes that came with it were not something I was interested in. I would like to make meat loaf in it tonight but was wondering if anyone has one or any suggestions about doing this. Thanks a bunch and please share your recipe or how you have done this.

02-19-2019, 02:55 PM	#513
badgoodDeb Grand Sorcerer Posts: 8,551 Karma: 64462893 Join Date: Jan 2008 Location: Harrisburg outskirts Device: Palms, K1-4s, iPads, iPhones, KV, KO1	No, "Instant Pot" is a particular brand name. Yours is not called that, if it doesn't say that on it. That said, you are welcome to follow any recipes that you find will work!

02-19-2019, 06:21 PM	#516
PeterT Grand Sorcerer Posts: 13,545 Karma: 79436716 Join Date: Nov 2007 Location: Toronto Device: Libra H2O, Libra Colour	When we tried meatloaf we used this recipe CLASSIC MEAT LOAF This meat loaf cooks in a cake pan that fits snugly in the Instant Pot. You can make it up to 10 hours before you're ready to eat, leaving it on the Keep Warm setting. Just before serving, pop the meat loaf under the broiler to warm the sweet and tangy glaze. SERVES 4 1 pound lean ground beef (90 percent lean) ¾ cup dried bread crumbs 1 small yellow onion, finely chopped 1 large egg 1 tablespoon Worcestershire sauce 1 tablespoon Dijon mustard ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper 1 cup water GLAZE ¼ cup ketchup 2 tablespoons brown sugar 1 teaspoon Dijon mustard * Lightly grease a 7-inch cake pan with olive oil or nonstick cooking spray. In a bowl, combine the beef, bread crumbs, onion, egg, Worcestershire sauce, mustard, salt, and pepper and mix well with your hands until all of the ingredients are evenly distributed. Transfer the meat mixture to the prepared pan, shaping it into an even layer. Cover the pan tightly with aluminum foil. Fold a 20-inch-long sheet of aluminum foil in half lengthwise twice to create a 3-inch-wide strip. Center it underneath the pan to act as a sling for lifting the pan in and out of the Instant Pot. Pour 1 cup water into the pot and add the trivet. Holding the ends of the foil sling, lift the cake pan and lower it into the pot. Fold over the ends of the sling so they fit inside the pot. Secure the lid and set the Pressure Release to Sealing. Select the Manual setting and set the cooking time for 20 minutes at high pressure. Perform a quick release by moving the Pressure Release to Venting. While the pressure is releasing, make the glaze. In a small bowl, stir together the ketchup, sugar, and mustard, mixing well. Open the pot and, wearing heat-resistant mitts, grasp the ends of the foil sling and lift the meat loaf out of the Instant Pot. Remove the foil covering the pan, then brush the glaze on top of the meat loaf. Broil the meat loaf in a toaster oven (or a conventional oven) for a few minutes, just until the glaze becomes bubbly and browned. Cut into slices to serve.

02-19-2019, 07:12 PM	#517
badgoodDeb Grand Sorcerer Posts: 8,551 Karma: 64462893 Join Date: Jan 2008 Location: Harrisburg outskirts Device: Palms, K1-4s, iPads, iPhones, KV, KO1	Saving recipe into my folder, for future use!

03-25-2019, 04:41 PM	#520
Hitch Bookmaker & Cat Slave Posts: 11,503 Karma: 158448243 Join Date: Apr 2010 Location: Phoenix, AZ Device: K2, iPad, KFire, PPW, Voyage, NookColor. 2 Droid, Oasis, Boox Note2	That reminds me--@Peter, did you find a good faux-sous vide Egg Bites recipe? Hitch

03-25-2019, 05:09 PM	#524
ApK Award-Winning Participant Posts: 7,389 Karma: 68329346 Join Date: Feb 2010 Location: NJ, USA Device: Kindle	Oh...and has anyone tried a sweet custard in these egg bite trays in the IP? I was considering just blending eggs with some cream, sugar and vanilla and cooking it like the egg bites.